A few nights ago, it was time to make good use of the bottle of Irish whiskey we bought in New Hampshire by making the Blackthorn off of the Anvil's 100 Drink list. The recipe, which we found in the Savoy Cocktail Book, also gave us a good excuse to try our media sample of Pernod Absinthe. All of the ingredients were pale yellows and greens which gave me the impression that the drink was going to be light in color. However, after the 3 dashes of Angostura bitters, the liquid in the mixing glass turned orangey red. Moreover, once the drink was poured, the milkiness from the absinthe louche was evident. The color reminded Andrea of sloe gin which I found interesting since 3 of the 5 Blackthorn recipes in Boothby's 1934 World Drinks and How to Mix Them contained sloe gin instead of whiskey (the last one was a gin drink which would be a similar hue from its Dubonnet content). The Irish whiskey-based drink we made had an anise nose and a rather dry balance. There were malt and dry vermouth notes on the front of the sip followed by absinthe and bitters flavors on the swallow. In essence, the drink was a dry Manhattan with a bit of absinthe. I felt that the subtle flavors of the Irish whiskey were a little lost in the mix as compared to Bourbon or rye in similar recipes, although its maltiness did shine through.
The euphemisms are getting a bit stale, suffice to say: four people in Boston -- two of whom are much more prolific writers than the other two (including the originator of this blog, who has no excuse apart from laziness) -- who drink and tell.
drink & tell: a boston cocktail book
A collection of drink recipes, techniques, and Boston bar recommendations from Frederic Yarm, one of the authors of the Cocktail Virgin Slut blog. Available at Amazon, Barnes and Noble, and The Boston Shaker (on their shelves and via their webstore). Follow the buzz on D&T's Facebook fan page!